Marinated Antipasto Tray

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  • 25 min prep time
  • 2 hr 25 min total time
  • 14 ingredients
  • 12 servings

Ingredients

2
cups fresh baby carrots
1/2
cup oil
1/3
cup tarragon vinegar
1
tablespoon sugar
2
tablespoons water
3
garlic cloves, minced
6
drops hot pepper sauce
1
(.7-oz.) envelope Italian salad dressing mix
2
medium onions, thinly sliced, separated into rings
2
(4.5-oz.) jars Green Giant™ Whole Mushrooms, drained
1
medium zucchini, halved lengthwise, cut into 1/2-inch slices
Leaf lettuce
5
oz. thinly sliced salami
Assorted cheeses, if desired

Directions

  1. 1 In medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool.
  2. 2 In small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic, hot pepper sauce and salad dressing mix; mix or shake well.
  3. 3 In large bowl, combine carrots, onions, mushrooms and zucchini. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 2 hours or overnight.
  4. 4 To serve, arrange drained marinated vegetables on lettuce-lined serving tray. Cut salami slices in half; roll into cones. Insert salami cones and assorted cheeses around base of vegetables.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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